When we visited my sister at her farm last Thanksgiving, she offered us grillades (pronounced GREE-yahds) over yellow grits one morning. I had no idea what grillades was, but it smelled and looked great, so I tried it. It had been a long time since a new dish caught my fancy like this. I had grillades for breakfast, for a snack, and at every opportunity until it was gone.
Of course I asked for the recipe, and I just got around to making grillades for the first time. The recipe source is a site called Epicurious, and you can view it by clicking on Hunter-Style Grillades.
I will share a few comments about my grillades-making experience. First, don’t let the lengthy list of ingredients scare you away – much of it is spices, and it’s very easy to dump them together. The hardest part of it for me was to pound the meat to the proper thickness, but that was because my meat pounder is in storage, and I refused to buy a new one just for this recipe…I tried to make do with the back side of an ice cream scoop *LOL!*
I chopped the veggies by hand, not just because my Cuisinart is in storage, but because it’s therapeutic…I like having my veggies in nice, even-sized little chunks, so I probably dice more than chop. Also, my large stock pot is in storage, so I cooked the meat and the veggies in batches in my large iron skillet, and then put them into my 4-1/2 qt. pan, which worked out fine.
Finally, since I made it for dinner, I served it over brown rice. It was delicious, and even better when we had it for leftovers last night – the flavors had a chance to mingle 😮